Pecan Pie. My favourite vegan dessert so far – the filling tasted like a silky caramel – hard to believe there is no sugar in this. Here are the comments from my lovely recipe testers, they can speak for the dessert:
” I can’t believe there is no sugar, unexpected but yummy coconut flavours.”
“Beautiful – love the sesame – not too sweet either. Just perfect.”
“Fantastic, Beautiful. Looked fabulous and tasted great – not too sweet.”
“Cannot believe no sugar!!! A winner Maryke!!!”
“Cut my pie into 4 pieces, I don’t think I could eat 8.” Yogi Bear
2/3 cup pecans (I roasted them for extra flavour)
1 cup shredded coconut
2/3 cup pumpkin seeds
1/4 teaspoon ground cinnamon
2 tablespoons Tahini
2 tablespoons honey or maple syrup
1 tablespoon water
pinch of salt
8 Medjool dates pitted and chopped
1/2 cup Almond butter
1/2 teaspoon vanilla essence
1 tablespoon honey or maple syrup
1/2 cup coconut oil
3 tablespoons water
Pecans to garnish
What do I do now?
- Make the base first – put the dry ingredients in a food processor or blender and process until it looks like a crumbly mixture. Add the rest of the ingredients and process until well combined. It will be a sticky paste.
- Line the base of a quiche or tart dish and spread the mixture into the base. Press it down evenly using your fingers. Put in the fridge.
- For the filling – put the dates, almond butter, vanilla, honey and salt in the food processor / blender and blend until smooth and creamy.
- Add the coconut oil and water and blend for about 10 seconds – if the mixture splits don’t panic just stir it with a spoon to blend again.
- Spread the filling over the base and back to the fridge for about 45 minutes to set.
- Remove from the fridge and arrange the pecans on top – then back to the fridge until you are ready to eat.
Anything else I should know?
This can be prepared in advance – I made it the night before my dinner party and it was so delicious.
Just cover the dish in glad wrap or similar and place in the fridge.